Sweet Quinoa Dosas

Adapted from Reboot with Joe  I had to make another batch as these went so fast....next time I make a double...maybe triple batch.

Ingredients:
1 cup quinoa
1/4 cup  water
1/4 teaspoon baking soda
Pinch sea salt
1/2 tsp cinnamon
1 date (pitted)

Directions:
1.) Rinse quinoa well.  Add to bowl and cover with water.  Soak for about 20-30 minutes.

2.) After quinoa has soaked, drain and add it a blender with 1/4 cup of water, the date, cinnamon, baking soda, and sea salt.

3.) Blend until smooth.  Add more water if needed.  Batter should be smooth, like a crepe batter.

4.) To cook, heat pan over medium heat.  Add 1/2 to 1 teapsoon coconut oil (or other oil).  Ladle a small amount and quickly spread out.  Cook about 3-5 minutes and flip.  Dosas should be golden brown on both sides.

Note:  To make dosas savory, leave out the date and cinnamon and substitute with fresh herbs or spices.

Eggplant Puree

3 med eggplants
3 T olive or grapeseed oil
1/4 onion
salt & pepper to taste

Bake eggplants in oven at 350 for one hour, rotating ever 15 minutes
Cool then peel skins and put eggplant meat into high speed blender

Cut up onion into piece that fit in garlic press and press onion juice into blender, add oil, salt and puree until smooth.  Chill and try not to eat it all in one sitting...I am still working on that ;)

Maple Pecan Glaze

Adapted from Detoxinista.com

A rich maple glaze perfect for any fall recipe or as a dip with fruit.

Ingredients

• ¾ cup pecans
• ¼ cup pure maple syrup
• 2 T coconut oil
• ¼ cup water
• 1 teaspoon vanilla extract
• ¼ teaspoon sea salt

Instructions

1. Combine all of the ingredients in a high-speed blender, and blend until smooth and creamy.
2. Can be used immediately or if you prefer a bit thicker, chill slightly.  Can be stored in for up to 4 days.

Grain Free Pumpkin Bars

Adapted from  Detoxinista.com

Serves: 9-12

Ingredients

• ½ cup pumpkin puree
• ½ cup almond butter
• ⅓ cup honey
• 2 eggs
• 2 teaspoons pumpkin pie spice
• 1 teaspoon vanilla extract
• ¼ teaspoon sea salt
• ½ teaspoon baking soda

Instructions

1. Preheat oven to 350F and grease an 8″ x 8″ pan generously with coconut oil or butter.
2. Combine all of the ingredients in a medium bowl, and mix well until a smooth batter forms.
3. Transfer the batter to the greased pan, and bake at 350F for 20-25 minutes, or until the edges are golden brown and the center is firm.
4. Allow to cool completely in the pan, then cut and serve!
5. Perfect as is but can also top with Maple Pecan Glaze

Super Easy Yummy Vinaigrette

1 cup fresh strawberries ( any berry or fruit would do and could even use frozen)
1/4 cup fresh juice (I used mango but could use orange, apple etc.)
2 t apple cider vinegar
4 dates
1/4 cup nuts (toasted or raw walnuts, pecans almonds etc. chopped up into fine pieces)

Throw all ingredients except the nuts into blender and blend at highest speed until creamy smooth.  Toss dressing and nuts with greens such as spinach, organic salad mix or even coleslaw. If using fresh fruit, slice up 1 cup and toss into salad as well.

This is a great recipe for kids and easy to mix up so they think they are getting something different every time.  Also makes a great dip for veggies or fruit as is quite thick and creamy if you have a high powered blender.

Comfort Loaf

Adapted from Kathy Freston

Serves 4 to 6
Great twist on meatloaf, also great in sandwiches.

Ingredients
1 tablespoon olive oil
1 medium onion, chopped
2 celery stalks, chopped
1 medium carrot, chopped
1 garlic clove, minced
1 1/2 cups cooked or 1 (15.5-ounce) can pinto beans, drained, rinsed, and mashed
1 pound extra-firm tofu, drained and crumbled
2 tablespoons soy sauce
2 tablespoons tomato paste
1 tablespoon yellow or spicy brown mustard
1/2 cup ground walnuts
1/2 cup old-fashioned oats
1/2 cup dry bread crumbs
1/2 cup oat flour
1/4 cup chopped fresh parsley
1 tablespoon dried basil
1 tablespoon dried thyme
1 tablespoon dried savory
1 teaspoon salt
1/2 teaspoon freshly ground black pepper

Directions
1. Preheat oven to 375°F. Lightly oil a 9-inch loaf pan and set aside.
2. Saute oil,  onion, celery, carrot, and garlic until softened. Mix in beans and set aside.
3. Puree the tofu, soy sauce, tomato paste, and mustard until smooth. Set aside.
4. In a large bowl combine the walnuts, oats, bread crumbs, and flour. Add the parsley, basil, thyme, savory, salt, and pepper. Stir in the tofu mixture and the vegetables and mix well to combine.
5. Scrape the mixture evenly into the prepared pan and smooth the top. Bake until firm, 45 to 50 minutes. If the top begins to brown too much, cover loosely with foil. Remove from oven and set aside for 10 minutes before slicing.

Raw Vegan Green Pea Dip

I came across The Blender Girl on pinterest today (YAY) as I have been looking for more dips and spreads to add to my repertoire and viola! She has a ton of awesome looking recipes all laid out just waiting to be tried.  Finding gluten free and vegan recipes listed out like this is making my life so much easier as hunting for individual recipes that fit the bill can be quite time consuming.

This Green Peas dip is the first on I have tried and I did not have cilantro or coriander on hand so I used parsley and wow, is it ever tasty!  I think I may need to be making a dip a day as they are disappearing as fast as I can make em, which is a good thing.

• 1 cup organic frozen green peas defrosted
• ½ cup raw almonds soaked and dehydrated
• 1 tsp fresh grated ginger
• 2-3 Tbsp filtered water
• 3 tsp fresh lime juice (1- 2 limes)
• 1/3 cup fresh cilantro / coriander or parsley
• 1/4 tsp fine Celtic sea salt
• freshly ground pepper to taste

1. Put the almonds into your food processor until rustically chopped.
2. Mix in the remaining ingredients until you get a nice thick consistency.
3. Add in more lime juice, ginger and seasoning to taste.

Serve with  crackers, veggies chips, or on top raw tacos. YUM!
Adapted from theblendergirl who originally go the recipe from Kurma Dasa who has some amazing vegan recipes which I will have to try soon.

Butternut Squash Pancakes

I have been searching (or should I say wasting half my day) looking for more recipes as getting tired of the usual standby gluten free vegan recipes I have been using and came across Clean Eating Chelsey website which is full of a ton of awesome recipes, thank goodness, now maybe I can get to cooking something!  Check out her site as she also has full list of her recipes which makes finding things to make super quick and easy :)

Makes: 12 pancakes
Difficulty: Easy
Prep Time: 5 minutes
Cook Time: 5 minutes (per batch on your griddle)
Total Time: dependent upon size of griddle

• 3 cups roasted butternut squash, mashed
• 1/4 cup & 2 tbsp. garbanzo bean flour (*see note)
• 3 tbsp. almond milk
• 2 flax eggs (2 tbsp. flax + 6 tbsp. water)
• spices of choice (I went savory with basil, oregano, garlic, and pepper)

Directions: In a small bowl, mix your 2 tbsp. flax and 6 tbsp. water to make two flax eggs. Stir and set aside for ~5 minutes or until the flax has reached a “gel-like” consistency. In a large mixing bowl, combine the butternut squash, garbanzo bean flour, almond milk, spices, and flax eggs (when they have “set”). Heat a griddle over medium high heat and spray with cooking spray or drizzle with olive oil. Once the griddle is heated, scoop 1/4 cup portions of the butternut squash batter onto the griddle. Cook for 3 minutes on one side, flip, and cook for an additional 2-3 minutes on the other. Enjoy!

Quick Black Bean and Quinoa Burgers

• 1½ cup cooked quinoa
• 1 small onion, finely chopped (1 cup)
• 6 oil-packed sun-dried tomatoes, drained and finely chopped (¼ cup)
• 1½ cups cooked black beans, or 1 15-oz. can black beans, rinsed and drained, divided
• 2 cloves garlic, minced (2 tsp.)
• 2 tsp. dried steak seasoning
• 8 whole-grain hamburger buns

1.  Saute onion and sun-dried tomatoes in over medium heat until onion has softened. Stir in ¾ cup black beans, garlic, steak seasoning, and 1½ cups water. Simmer 9 to 11 minutes, or until most of liquid has evaporated.

2. Transfer bean-onion mixture to food processor, add ¾ cup cooked quinoa, and process until smooth. Transfer to bowl, and stir in remaining ¾ cup quinoa and remaining ¾ cup black beans. Season with salt and pepper, if desired, and cool.

3. Preheat oven to 350°F, and generously coat baking sheet with cooking spray. Shape bean mixture into 8 patties (½ cup each), and place on prepared baking sheet. Bake 20 minutes, or until patties are crisp on top. Flip patties with spatula, and bake 10 minutes more, or until both sides are crisp and brown. Serve on buns.

These are great to have in the freezer so make a double batch.

Veggie Fritters

Serve with a  sweet or savoury chutney. They make a great appetizer, lunch or on-the-go snack.
2 cups finely chopped/grated veggies (try a mixture of cabbage, onion, carrot, and/or zucchini)
1 Cup Chickpea Flour (also known as Channa flour, Gram flour or Garbanzo bean flour)
½ tsp salt
2 tbsp cold-pressed vegetable oil
1 tsp baking powder
1 tbsp curry powder
¼ - ½ Cup Water

Mix vegetables, chickpea flour, baking powder, oil and curry together in a bowl. Add water slowly and mix until a thick batter is formed. Bake at 350 for 25 mins, or until golden brown. Eat hot or cold.

Carrot Mango Soup

Thanks to Alisa Fleming posted at  http://www.godairyfree.org/recipes/soup/carrot-mango-soup-vegan-gluten-free-nut-free-soy-free

• 6 to 7 large carrots, about 2 lbs – organic have the best flavour
• 1 tbsp olive oil
• 1 onion, chopped
• 1 tsp curry powder
• 4 cups chicken broth [Trial vegetable broth for a possible vegan option]
• 1/2 cup orange juice
• 1/2 tsp salt
• 2 large, very ripe mangoes (or 2 cups frozen mango)
• snipped chives or chopped parsley

Peel and coarsely chop carrots. In a large saucepan, heat oil over medium heat. Add onion and curry. Cook , stirring frequently, until onion has softened and mixture is fragrant, about 5 minutes. Add carrots, broth, juice and salt. Cover and bring to a boil. Reduce heat and simmer, stirring occasionally, until carrots are very tender, about 30 mnutes.

Meanwhile, peel and slice mangoes away from stones. Coarsely chop. Puree in a food processor until as smooth as possible. Turn into a small bowl. When carrots are tender, remove from broth and puree in batches using a little broth in saucepan. Stir in mango puree. Heat over medium low heat , uncovered and stirring often, until hot, about 5 minutes. Serve hot or refrigerate and serve cold with a scattering of snipped chives. Soup will keep well, covered and refrigerated for up to 3 days or freeze. Makes 8 cups.

The Secret To Perfect Cauliflower Pizza Crust

Thanks to the Author: Detoxinista.com

who has a ton of great recipes.  This pizza crust  is AMAZING! much yummier than I anticpated...I need to buy more cauliflower...like yesterday...

 

A grain-free alternative to traditional pizza crust, that you can pick up with your hands!

Ingredients

• 4 cups raw cauliflower rice (about one medium head)
• 1 egg, beaten
• ⅓ cup soft goat cheese (chevre)
• 1 teaspoon dried oregano
• pinch of salt

Instructions

1. Preheat your oven to 400F.
2. To make the cauliflower rice, pulse batches of raw cauliflower florets in a food processor, until a rice-like texture is achieved.
3. Fill a large pot with about an inch of water, and bring it to a boil. Add the “rice” and cover; let it cook for about 4-5 minutes. Drain into a fine-mesh strainer.
4. THIS IS THE SECRET: Once you’ve strained the rice, transfer it to a clean, thin dishtowel. Wrap up the steamed rice in the dishtowel, twist it up, then SQUEEZE all the excess moisture out! It’s amazing how much extra liquid will be released, which will leave you with a nice and dry pizza crust.
5. In a large bowl, mix up your strained rice, beaten egg, goat cheese, and spices. (Don’t be afraid to use your hands! You want it very well mixed.) It won’t be like any pizza dough you’ve ever worked with, but don’t worry– it’ll hold together!
6. Press the dough out onto a baking sheet lined with parchment paper. (It’s important that it’s lined with parchment paper, or it will stick.) Keep the dough about ⅓” thick, and make the edges a little higher for a “crust” effect, if you like.
7. Bake for 35-40 minutes at 400F. The crust should be firm, and golden brown when finished.
8. Now’s the time to add all your favorites– sauce, cheese, and any other toppings you like. Return the pizza to the 400F oven, and bake an additional 5-10 minutes, just until the cheese is hot and bubbly.
9. Slice and serve immediately!

Notes

Time-Saving Tip: I recommend making a double-batch of cauliflower pizza crusts–> make one for now, and save one for later. After baking the crusts, wrap up the extra pizza crust in foil, and FREEZE it for a quick “frozen pizza” to enjoy another night! All you need to do is add toppings and bake at 400F, until the cheese is hot and bubbly.

Fudge Squares

(Serves: 16)
Yummy recipe from Chocolate Covered Katie / Adapted from Fitsugar.

• 1 cup pitted dates
• 1/2 cup almonds, unsalted
• 1/4 cup walnuts, unsalted
• 1/4 cup unsweetened cocoa powder
• 2 ripe bananas
• 4 tbsp natural almond butter
• 1/4 cup more unsweetened cocoa powder
• 4 tbsp unpasteurized honey, maple syrup or agave

Soak dates in a bowl of warm water for 30 minutes, then drain. Mix together dates, almonds, walnuts, and 1/4 cup cocoa powder in a food processor until well blended. Spread mixture in a 9×5 baking pan (or an 8×8 is okay) until evenly distributed, and press down gently with a spoon.

Mix together bananas, almond butter, honey, and other 1/4 cup cocoa powder in the food processor until well blended.

Spread mixture over bottom layer until evenly distributed. Place in freezer for 30 minutes. Cut into 16 squares. Can store in the freezer for later.

Black Bean Brownies with Avacado Icing

Ingredients:

• 1 1/2 Cups soft cooked black beans
• 2 ripe bananas
• 1/3 Cup agave nectar
• 1/4 Cup unsweetened cocoa
• 1 Tbsp cinnamon
• 1 tsp vanilla extract
• 1/4 Cup instant oats
• 1 Tbsp walnut pieces

Instructions:

Preheat oven to 350F (176 C). Grease an 8x8" pan and set aside. 
Combine all ingredients, except oats, in a food processor or blender and blend until smooth, scrapping sides as needed. 
Stir in the oats and pour batter into the pan. 
Bake approx 30 minutes or until a toothpick inserted in the center comes out clean. 
Allow to cool before icing.  

Avacado Icing

Ingredients: 

2 Avocado's

1/4 agave nectar

3 tbsp unsweetened cocoa powder

Pour all ingredients into blender and blend until smooth.  

Tastes like chocolate pudding the kids raved!

Gluten Free Vegan Black Bean Brownies

(Inspired by Dr. Fuhrman’s Black Bean brownies)

Makes 12 brownies
Ingredients:
1 19 oz./793 g can black beans (salt free) or 2 cups fresh cooked black beans, drained
2 tsp vanilla extract
2 tbsp almond butter or peanut butter
12 large medjool dates, pitted (18-24 if using smaller dates)
1/2 cup cocoa powder
1 tbsp ceylon (sweet) cinnamon
2 tbsp quick/instant oats (optional, use only if mixture is too wet)
Directions:
1. Preheat oven to 350 F/ 177 C.
2. Chop the dates into small pieces. Combine black beans, dates, vanilla and almond butter in a food processor or Vita-Mix and blend until smooth. (Food processor preferred.)
3. Add cocoa and cinnamon and blend again. (Do NOT add cocoa until the previous ingredients are blended or it will be virtually impossible to mix)
4. If mixture is too dry, add another tablespoon of peanut butter. If mixture is too wet, add oats and process again.
5. Line a square baking pan with parchment paper leaving enough to fold up the sides.
6. Spoon mixture into pan and spread out with spatula or hands.
7. Bake for 30 minutes.

Gluten Free Yam Potato Black Bean Burgers

Adapted from Megan Lust’s recipe at The Gluten Free Vegan

Makes 6-8 patties
Ingredients:
2 1/2 cups grated or spiralized yams/sweet potato (about 2 small ones)
1 19 oz. can low sodium black beans, drained and rinsed well
6 green onions/scallions/spring onions, chopped
1 carrot, peeled and chopped
1 stalk celery, chopped
6 cloves garlic
3/4 cup walnut pieces
1 tsp smoked paprika
1/4-1/2 tsp chipotle chili powder
¼ teaspoon salt
½ teaspoon ground pepper
Instructions:
1. Preheat oven to 400°F/205°C.
2. Line a baking sheet with parchment paper.
3. Add walnuts to the bowl of your food processor and pulse until finely ground.
4. Add in the carrot, celery, green onions and garlic and pulse to finely chop. Be careful not to let it become a paste. Remove contents and set aside in a bowl.
5. Add in the black beans to the food processor and gently pulse until chopped. Add 1 cup of the grated yams and pulse into a chunky puree. Scrape out into same bowl.
6. Add the remaining 1 cup  of grated yams and seasonings. Stir and combine well.
7. Form into 8 patties with your hands and place on the parchment-lined baking sheet.
8. Bake for 25 minutes until lightly browned and set.
9. Garnish with condiments and serve as desired. (I use hummus instead of Veganaise, ketchup and relish or pickles and lettuce.)

Sweet Quinoa Dosas

I think I will be trying thses this weekend! Thanks to Joe at http://www.rebootwithjoe.com/after-school-snack-pomegranate-salsa-with-sweet-quinoa-dosas/

Ingredients:
1 cup quinoa
1/4 cup filtered water
1/4 teaspoon baking soda
Pinch sea salt
Pinch cinnamon
1 date (pitted)

Directions:
1.) Rinse quinoa well.  Add to bowl and cover with water.  Soak for about 20-30 minutes.

2.) After quinoa has soaked, drain and add it a blender with 1/4 cup of water, the date, cinnamon, baking soda, and sea salt.

3.) Blend until smooth.  Add more water if needed.  Batter should be smooth, like a crepe batter.

4.) To cook, heat pan over medium heat.  Add 1/2 to 1 teapsoon coconut oil (or other oil).  Ladle a small amount and quickly spread out.  Cook about 3-5 minutes and flip.  Dosas should be golden brown on both sides.

Note:  To make dosas savory, leave out the date and cinnamon and substitute with fresh herbs or spices.

Socca - Gluten Free Pan Bread

Socca

Adapted from Choices Market

A savoury bread from the South of France.  It is prepared in a pan, preferrably cast iron and is gluten free. Great for making sandwhiches or as a side with a soup or salad. 

Ingredients :

1 cup garbanzo (chickpea) flour
1/2 tsp cracked black pepper
1/4 tsp salt
1/2 tbsp fresh rosemary, minced
1 cup warm water
2 tbsp + 1 tbsp oilve oil
1/2 medium red onion, sliced (optional)

Instructions :

1. If using a cast iron pan or iron dish, place in the oven and preheat to 450°F (230°C).

2. In a large bowl, sift garbanzo flour, pepper and salt together. After sifting, add rosemary leaves.

3. Whisk in warm water and 2 tablespoons of the olive oil. Batter should have the consistency of thick cream.

4. Cover the bowl and let the batter set for at least 30 minutes.

5. Stir sliced onion into the batter (optional)

6. Remove skillet from oven. Add remaining tablespoon of olive oil to the hot pan.

7. Pour batter into pan and bake for 12 – 15 minutes or until the pancake is firm and the edges are set (top may not be browned at this point).

8. Turn on broiler, set socca a few inches below your broiler for 1 – 2 minutes, just long enough to brown it in spots.

9. Cut into wedges and serve warm.